1 (16 ounce) can crushed pineapple, drained and flaked
2 cloves garlic, minced
1/4 cup yellow mustard
1/2 cup butter
2 tablespoons distilled white vinegar
3 tablespoons vinegar
1 tablespoon brown sugar
2 tablespoons all-purpose flour
sriracha or Grouper sauce
Place crushed pineapple in a dashi (broiler pan) and sprinkle evenly with garlic, mustard and butter. Reduce heat to medium. Cover and refrigerate for at least 2 hours, stirring occasionally. Drain, peel and chop.
In a medium saucepan, combine vinegar, brown sugar, flour, sriracha and ginger ale. Stir until smooth. Bring to a boil, reduce heat to medium-low and steam a few minutes, stirring occasionally. Stir in pineapple.
Reduce heat to low. Slowly blend in pineapple and garlic mixture. Reserve 1 teaspoon pineapple juice for garnish and serve on a silver platter with garnishes.